Rheological, physical and sensory characteristics of light ice cream as affected by selected fat replacers

Journal of Food Measurement and Characterization

Volumn 12, Issue 3, 2018, Pages 1872-1884

  Javidi, Fatemeh ^a   Razavi, Seyed M A ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Fat replacer; Hydrocolloid; Ice cream; Principal component analysis; Rheology; Texture

Indexed keywords

ICE; ICE CONTROL; MELTING; RHEOLOGY; SENSORY ANALYSIS; SENSORY PERCEPTION; SHEAR THINNING; TEXTURES;

CONSISTENCY COEFFICIENT; HYDROCOLLOID; ICE CREAMS; PRINCIPAL COMPONENTS ANALYSIS; RHEOLOGICAL PROPERTY; SENSORY CHARACTERISTICS; SENSORY PROPERTIES; THIXOTROPIC BEHAVIOR;

PRINCIPAL COMPONENT ANALYSIS;

EID: 85044775515     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-018-9801-9     Document Type: Article

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